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Holiday Spinach & Basil Pesto Spread with Sun Dried Tomatoes

Going to keep my prose short and sweet today because I imagine, it being a mere two days until Christmas Eve, many of you are knee deep in wrapping, cookie baking, traveling over the river and through the woods, or engaging in general holiday revelry.

Whatever the case, it sure doesn’t hurt having a nifty and delicious appetizer in your back pocket to wow the crowd at your next gathering. And in my ever so humble opinion, this layered dip fits the bill just perfectly. Added bonus for the holidays…it’s a festive red and green. Serve with little toasts, bread, or even bagel chips and I guarantee you’ll be the belle of the holiday ball.

So without further ado, let’s review a few simple basics, starting with a couple of quality ingredients like fresh spinach, parsley and basil:

And of course what pesto would be complete without some freshly grated Parmigiano-Reggiano cheese (note the Microplane Coarse grater which I love with all my heart)

Throw the greens, cheese, garlic and pine nuts into a food processor and give it a spin with some fruity olive oil

And “ta da”! Pesto is born! Layer it onto the goat cheese/cream cheese base, top with some of the sundried tomatoes and you are all set.

Hmmm…I promised I would be brief didn’t I? And I feel like I have been anything but. Hope you all are able to savor the joy of the season. From my very crazy household and kitchen to yours. Extending warm holiday wishes from Dinner Is Served ♥

Place garlic in food processor fitted with metal blade; process to mince. Add basil, spinach, parsley and pine nuts; puree. Pour oil slowly into processor feed tube with machine running; process until combined. Add Parmesan; combine. Add salt and pepper to taste. (Pesto can be made a few days ahead. Store, covered in refrigerator)

Mix goat cheese and cream cheese together until blended (can be done either by hand or in food processor). Spread cheese mixture on bottom of 10-inch quiche pan or glass pie dish. Spread pesto evenly over the top. Cover with sun-dried tomatoes. Refrigerate, covered, 3 hours or until set. Serve with bread or crackers.